This is great for using up any stray vegetables you have kicking around, you can use any vegetables you like, pretty much anything will work. This also keeps well in the fridge and freezes well too.
Yield; Six to eight servings Cook time; 45 mins (approx)
- 500g/1lb carrots, peeled and diced
- 500g/1lb potatoes, peeled and diced
- 200g/7oz celery, diced
- Two onions, diced
- Five cloves of garlic, minced
- One litre/33fl.oz of vegetable stock
- One 400g/14oz tin of chopped tomatoes
- Two tablespoons of cornflour mixed with three tablespoons of cold water
- Dried herbs, one teaspoon of each; tarragon, parsley, oregano, basil. Two bay leaves
- Salt and black pepper to taste
Prepare all your ingredients while heating a tablespoon of oil or vegan margarine in a pot over a medium heat. Add the garlic and cook for a minute before adding the carrots, potatoes and celery. Cover with a lid and leave the vegetables to soften for about ten minutes.
Next add the vegetable stock, herbs and season with salt and pepper. Cover and leave to simmer for about 20 minutes before adding the chopped tomatoes and cornflour slurry. To thicken the soup even more, I removed a pint of the soup and blended it before returning it to the pot (remember to remove the bay leaves first!).
When the vegetables are fully cooked you’re ready to serve. I like having soup with a vegan grilled cheese sandwich.
Bye for now 🙂